"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, March 15, 2010

Ulman's Ridge Casserole

This is a recipe my mom made on cold, damp winter days to break the chill.. I ask her not too long ago where she got the recipe and she didn't remember. It's one of those family recipes that has never been written down.

1 lb. Ground Meat (goat-lamb-beef)
1 Medium Onion Chopped
1 Clove Garlic Minced
Salt and Pepper to taste
1 Can Green Beans Cut Drained (14.5 Oz.)
1 Can Tomato Soup (Do Not dilute) 10 3/4 Oz.
5 Medium Potatoes pealed, cut up and boiled w/salt until done
1 Large Egg, slightly beaten
4 to 5 drops of Red Pepper Sauce (Louisiana or Tabasco)
Grated Romano or Parmesan Cheese
Grated Cheddar Cheese or a couple slices of American Cheese

Optional ingredients to add:
Diced Green Pepper
Chopped Celery

In large pan fry ground meat until brown, and add onion and garlic. Continue to cook until onion is tender. Add can of tomato soup, mix well. Add Red Pepper Sauce to taste. Add drained Green Beans and mix well. Pour into 2 quart casserole.

Mash cooked potatoes; do not add milk or butter. Add beaten egg to potatoes and mash until egg is completely mixed with potatoes. Spoon potatoes on top of meat mixture evenly. Sprinkle Grated Romano and/or Parmesan Cheese on top of potatoes.

Place in 350 Degree Oven for 30 to 45 minutes. Until mixture starts to bubble around the sides and the potatoes start to get golden. Remove and add grated Cheddar or American Cheese; return to oven until cheese melts.

Serves 4

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